Spring ’17 Tasting


Spring ’17 Tasting

FIRST COURSE

 

chilled spring pea soup

 

 

cashew crema, pickled carrot ribbons, black pepper vinegar

SECOND COURSE

 

‘ricotta’ stuffed squash blossoms

 

 

dressed escarole, sunflower seeds, crispy parsnips

THIRD COURSE

 

beet and radish salad

 

 

roasted gold beets, pickled radish, frisee, asparagus tips, crumbled ‘cheese’, balsamic elixir

INTERMEZZO

 

cucumber yuzu sorbet

 

 

FOURTH COURSE

 

seared tofu

 

 

maitake mushrooms, fiddle head ferns, ramp + carrot puree, cauliflower ‘cous-cous’ buckwhest

FIFTH COURSE

 

strawberry rhubarb tart

 

 

pistachio pastry cream, thai basic ice cream

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